CMC is widely used in various kinds of milky drinks and condiments and plays a role of stabilization, taste improvement and thickening. In addition, CMC is also used in ice cream, bread, cake, biscuit, instant noodle and fast paste foodstuff for product molding, taste improvement, anti – fragmentation, water retaining and tenacity strengthening.

TECHNICAL
SPECIFICATIONS FOR FOODSTUFF GRADE CMC

Type\Item

Colour

Active
Matter

Degree
of Substitution

pH
of 1% solution

Viscosity
in 2% solution

Moisture

LVP

White

98% Min.

0.7

6 to 8

50-80 cps (1%
solution)

10% Max.

MVP

White

98% Min.

0.7

6 to 8

80-200 cps (1%
solution)

10% Max.

HVP

White

98% Min.

0.7

6 to 8

300-350 cps (1%
solution)

10% Max.

DVP

White

98% Min.

0.7

6 to 8

500-900 cps (1%
solution)

10% Max.

DVP Spl.

White

98% Min.

0.7

6 to 8

1200-2000 cps
(1% solution)

10% Max.

Precautions

Although Sodium CMC is more resistant to microbiological attack than other water-soluble, its solution is not immune. When solution is stored, a preservative should be added to prevent viscosity degradation.